没食子酸酯类化合物对食品中1,2-二羰基产物 的清除效果.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 19, p. 96, doi. 10.7506/spkx1002-6630-20181008-033
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- Publication type:
- Article
Works by 郑铁松
Results: 5
1
2
小麦醇溶蛋白糖基化改性过程中有害产物形成的影响因素分析.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 15, p. 10, doi. 10.7506/spkx1002-6630-201815002
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- Publication type:
- Article
3
喷雾干燥和冷冻干燥莲子蛋白结构及其功能特性的比较.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 9, p. 95, doi. 10.7506/spkx1002-6630-201809015
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- Publication type:
- Article
4
大豆11S球蛋白糖基化有害交联产物的形成及抑制机理.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 7, doi. 10.7506/spkx1002-6630-201807002
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- Publication type:
- Article
5
瓜尔豆胶M紫薯凝胶3D打印特性的影响.
- Published in:
- Science & Technology of Food Industry, 2023, v. 44, n. 21, p. 10, doi. 10.13386/j.issnl002-0306.2023020220
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- Publication type:
- Article